Digestibility prediction of cooked plantain flour as a function of water content and temperature
| Autores principales: | , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2014
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/51714 |
| _version_ | 1855531177093365760 |
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| author | Giraldo Toro, Andrés Gilbert, O. Ricci, J Dufour, D.L. Bohuon, Mestres P |
| author_browse | Bohuon, Mestres P Dufour, D.L. Gilbert, O. Giraldo Toro, Andrés Ricci, J |
| author_facet | Giraldo Toro, Andrés Gilbert, O. Ricci, J Dufour, D.L. Bohuon, Mestres P |
| author_sort | Giraldo Toro, Andrés |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| format | Journal Article |
| id | CGSpace51714 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2014 |
| publishDateRange | 2014 |
| publishDateSort | 2014 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace517142025-03-13T09:44:38Z Digestibility prediction of cooked plantain flour as a function of water content and temperature Giraldo Toro, Andrés Gilbert, O. Ricci, J Dufour, D.L. Bohuon, Mestres P diet starch jellification musa (plantains) digestibility amylose processing almidón gelificación digestibilidad amilosa procesamiento 2014-11-20 2014-12-04T10:56:02Z 2014-12-04T10:56:02Z Journal Article https://hdl.handle.net/10568/51714 en Limited Access Elsevier Giraldo Toro, A.; Gilbert, O.; Ricci, J.; Dufour, Dominique; Bohuon, Mestres P.. 2014. Digestibility prediction of cooked plantain flour as a function of water content and temperature. Carbohydrate Polymers. |
| spellingShingle | diet starch jellification musa (plantains) digestibility amylose processing almidón gelificación digestibilidad amilosa procesamiento Giraldo Toro, Andrés Gilbert, O. Ricci, J Dufour, D.L. Bohuon, Mestres P Digestibility prediction of cooked plantain flour as a function of water content and temperature |
| title | Digestibility prediction of cooked plantain flour as a function of water content and temperature |
| title_full | Digestibility prediction of cooked plantain flour as a function of water content and temperature |
| title_fullStr | Digestibility prediction of cooked plantain flour as a function of water content and temperature |
| title_full_unstemmed | Digestibility prediction of cooked plantain flour as a function of water content and temperature |
| title_short | Digestibility prediction of cooked plantain flour as a function of water content and temperature |
| title_sort | digestibility prediction of cooked plantain flour as a function of water content and temperature |
| topic | diet starch jellification musa (plantains) digestibility amylose processing almidón gelificación digestibilidad amilosa procesamiento |
| url | https://hdl.handle.net/10568/51714 |
| work_keys_str_mv | AT giraldotoroandres digestibilitypredictionofcookedplantainflourasafunctionofwatercontentandtemperature AT gilberto digestibilitypredictionofcookedplantainflourasafunctionofwatercontentandtemperature AT riccij digestibilitypredictionofcookedplantainflourasafunctionofwatercontentandtemperature AT dufourdl digestibilitypredictionofcookedplantainflourasafunctionofwatercontentandtemperature AT bohuonmestresp digestibilitypredictionofcookedplantainflourasafunctionofwatercontentandtemperature |